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The curing of freshly harvested paddy. Part I. Principles of curing.

Desikachar, H. S. R. and Subrahmanyan, V. (1957) The curing of freshly harvested paddy. Part I. Principles of curing. Journal of Scientific and Industrial Research, 16A. pp. 365-367.

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Abstract

Suitable 'wet heat' treatment of freshly harvested paddy or an incipient parboiling of the rice just prior to cooking reduces the pastiness, on cooking, of rice. Such heat treatment can be used for curing paddy or rice to enable its use immediately after harvest. The viscosity of the gruel obtained by cooking under standard conditions or the content of alcohol precipitable solids in the gruei can be used for curing the cooking quality of rice samples.

Item Type: Article
Uncontrolled Keywords: freshly harvested paddy, wet heat, curing paddy, rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Dec 2014 05:22
Last Modified: 01 Dec 2014 05:22
URI: http://ir.cftri.com/id/eprint/5965

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